Rinse salmon fillets cold and dab dry. Remove any remaining bones from the fillets using tweezers. Coarsely crush peppercorns in a mortar and mix with sea salt and sugar.
1⁄2 Reserve the bunch of dill for the sauce. Wash the remaining dill and cut finely. Place the salmon on the sides of the skin. First sprinkle with the spice mixture and then with the finely chopped dill.
Place the salmon fillets with the seasoned sides exactly on top of each other. Then wrap them firmly in foil and place them in a large flat dish or on a deep plate.
Place a large board on the salmon and weigh it down with the tins. Leave in the refrigerator for 2-3 days (pickling). Turn the fish 2-3 times in between.
For the sauce, mix honey, mustard, mustard powder and vinegar. Whip the oil in a thin stream little by little under the honey mixture. Wash the remaining dill, chop finely and stir in.
Remove the salmon from the cling film and remove some marinade. Then cut from the skin in portions from the tail side in diagonal thin slices. Serve with the honey-mustard sauce. Boiled potatoes taste good with it.